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The entire vineyard is cultivated according to biodynamic methods. The grapes that make up this cuvée come from the Claives terroir. They are left on the vine for a very long time in order to concentrate the matter and the sugars by a long passerillage. The harvest is usually done after the first frosts and even after Christmas (as in the 1998 vintage).
Long fermentation and consequent ageing (24 months) in oak barrels, some of which are new.
Suggestions for accompaniment
With a Bresse chicken with spices and dried fruits or a pineapple rum baba or to be enjoyed on its own, by the fire.
The wines of
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